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头刀韭是春天最鲜美,最好吃,最活色生香的一种食材,一夜春雨之后,第二天去菜园子里剪春韭,一棵棵韭菜,鲜活无比,嫩生生,摇曳生资,且滋味十足。路过一个烧烤的小摊,离老远就闻到一股韭菜香,近前才看清,一个人竟然举着一串韭菜在烧烤,白的根,绿的叶,串成长长的一串。烤韭菜?真的是烤韭菜,我第一次知道韭菜还可以这样吃,真的是匪夷所思,但也真的是很香。初春,乍暖还寒的季节,菜园子里最先冒头的,一定是那一畦一畦的春韭,细
Head knife leek spring is the most delicious, best to eat, the most vivid color of a raw material, after a rainy day, the next day to the garden cut the spring leek, a leek tree, fresh, incomparable, swaying Funding, and taste full. Passing a barbecue stalls, smell a leek incense from afar, only to see before, a man actually holding a bunch of leeks in the barbecue, white roots, green leaves, a string of long strings. Roasted leek? Really roasted leek, the first time I know that leeks can eat, really incredible, but it is really very fragrant. Early spring, warm and cold season, the garden garden where the first to emerge, must be that one by one, the spring allium, fine